- Wash, peel, and cut vegetables, fruits, and other ingredients.
- Assist chefs with basic food preparation.
- Measure and arrange ingredients as instructed by the chef.
- Prepare ingredients according to kitchen requirements.
2. Kitchen Cleaning
- Clean kitchen floors, worktops, shelves, and preparation areas.
- Wash dishes, utensils, pots, pans, and kitchen equipment.
- Keep the kitchen clean, organized, and hygienic.
- Dispose of food waste properly.
3. Food Hygiene and Safety
- Follow food safety and hygiene standards.
- Wash hands regularly and wear the required uniform, gloves, or hair covering.
- Prevent cross-contamination between raw and cooked food.
- Store food at the correct temperatures.
4. Kitchen Equipment Handling
- Assist in arranging and maintaining kitchen tools and equipment.
- Use cleaning equipment safely.
- Report damaged equipment or any safety hazards to the chef or supervisor.
5. Storage and Stock Management
- Receive and arrange kitchen supplies.
- Store ingredients in the correct places.
- Check expiry dates and maintain proper food rotation.
- Inform the chef about shortages of ingredients and supplies.
6. Assisting Chefs and Kitchen Staff
- Support chefs during food preparation and service.
- Arrange ingredients and utensils before service.
- Help with plating and serving preparations as instructed.
- Follow instructions from the chef and kitchen supervisor.
7. Waste Management
- Separate food waste and other rubbish according to hotel procedures.
- Keep dustbins clean and covered.
- Minimize food wastage and maintain a clean working environment.
8. Teamwork and Discipline
- Work cooperatively with chefs and other kitchen staff.
- Follow kitchen schedules and assigned duties.
- Maintain punctuality, discipline, and professional behavior.
- Follow all hotel policies and safety procedures.